Sweet & Simple Lemon Cupcakes!

A community recipe by Orangeherb

Not tested or verified by Nigella.com

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Introduction

Done and dusted in 30 minutes, these adorable lemon cupcakes are great for beginners... or those with a sweet tooth! I have been using this recipe for years, found on the web but tweaked by me to perfection.

Ingredients

Makes: 12-14 cupcakes

Metric Cups

For the Lemon Cupcake Sponge

100 grams unsalted butter soften for 10 seconds in the microwave
100 grams self-raising flour sift for maximum smoothness
100 grams golden caster sugar superfine is best
1 zest of lemon OR (see below)
2 teaspoons lemon juice OR (see above)
2 medium eggs
1 teaspoon baking powder (optional)

For the Lemon Frosting

75 grams unsalted butter soften in the microwave
175 grams icing sugar sifted
2 teaspoons lemon juice
1 zest of lemon

For the Lemon Cupcake Sponge

3½ ounces unsalted butter soften for 10 seconds in the microwave
3½ ounces self-rising flour sift for maximum smoothness
3½ ounces superfine sugar superfine is best
1 zest of lemon OR (see below)
2 teaspoons lemon juice OR (see above)
2 medium eggs
1 teaspoon baking powder (optional)

For the Lemon Frosting

2⅔ ounces unsalted butter soften in the microwave
6⅙ ounces confectioners' sugar sifted
2 teaspoons lemon juice
1 zest of lemon

Method

Sweet & Simple Lemon Cupcakes! is a community recipe submitted by Orangeherb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180ºC or gas mark 6.

In a clean mixing bowl, cream the butter and sugar together with a wooden spoon or electric mixer - they must be very light and fluffy. Mix in the lemon zest or lemon juice.

Gradually add the eggs, one by one. Alternitavely you can whisk them in a bowl and add them a little at a time - this often works a little better as it prevents any eggshell getting in the mix.

Carefully fold in the flour (and baking powder, if you're using it).

Place as many paper cupcake cases as you need into the baking tray and fill each one with about 1½ tablespoons of cupcake mixture.

Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the lemon cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the lemon cupcakes out of the muffin tin and leave to cool on a wire rack.

FOR THE ICING

Cream the butter after softening in the microwave until it's light and fluffy.

Sift the icing sugar and add it very gradually to the butter.

Mix in lemon zest and lemon juice.

Now decorate as desired! Be warned, these cupcakes are sharp, very sweet but oh so delicious.